When I first posted this recipe to YouTube, people raved about the taste. However, some people commented on the taquitos resemblance to… well… ya know. Can’t win ’em all. Promise they’re a winner on the supper table.

INGREDIENTS

3 cups chopped sweet potatoes

2 tsp olive oil

1 tsp salt, divided

1 can black beans

2 TBSP water

1 tsp cumin

1 tsp cinnamon

10-12 flour tortillas, taco size

about 2 tsp olive oil for brushing

¼ cup shredded cheese for topping

DIRECTIONS

Preheat oven to 400°.

Toss sweet potatoes with olive oil and ½ tsp of salt. Lay in single layer on baking sheet. Roast for 20 minutes or until golden and tender.

Reduce temperature of oven to 350°. Fill tortillas with about 2-3 heaping TBSP of filling.

Roll and lay seam side down on a baking sheet. Brush with olive oil and cook about 20 minutes.

Flip taquitos and top with cheese. Bake for another 5 minutes. Enjoy!

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Meg is a Co-Founder of What's Up Moms and the mom to three kids (9, 7 and 4). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee.
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